Bottomless Cheesecake

5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 2 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine European
Servings 8 people


  • 125 g Butter / margarine
  • 750 g Quark
  • 200 g Sugar
  • 1 packet Vanilla flavored custard powder
  • 50 g Soft wheat semolina
  • 1 pinch Salt
  • 4 Eggs
  • 250 ml Cream


  • Preheat the oven to 170 ° C O / U heat. Grease a 26 cm springform pan and sprinkle with a little semolina.
  • Let the margarine or butter melt very softly or in a saucepan over low heat. Then stir together with the quark, sugar, salt, pudding powder and semolina until creamy.
  • Briefly stir in the eggs one at a time. As well as gradually pour the cream into the mixture and stir in.
  • Pour the quark mixture into the prepared springform pan and smooth it out. Then bake the cake in the preheated oven for 60 minutes.
  • After about 45 minutes, cover the cake with aluminum foil so that it does not get too dark.
  • After 60 minutes, turn off the oven and let the cheesecake cool in the oven with the door slightly open.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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